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Filet Mignon with Rich Balsamic Glaze
January 22, 2005

This was excellent but I made some changes to help it. First, I salt and peppered the steaks and then placed them in the pan in a little bit of olive oil (1-2 tbsps) and browned them on med-hi for 1 minute both sides. I put the 1/4 cup balsamic vinegar in a sauce pan and 1/4 cup sherry (just because i didn't have red wine on hand today) and added 2 cloves minced garlic and 1 heaping tbsp brown sugar. I let this simmer while the steaks were browing. Then I poured the sauce over the steaks and turned heat to low and covered. I cooked my husband's filet for 4 minutes each side to be medium, but I like my with less red and cooked my 6 minutes each side. The sauce reduced perfectly and it became a glaze and was wonderful. Make sure you don't let it reduce too much or it will be a burnt. I liked it with the sherry so much I don't know if i will bother trying with the red wine or not. It had a wonderful flavor. I would definitely only make with garlic added. PERFECT... we felt like we had just eaten in a steak restaurant!

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